Roggesbrood (Rye Bread)

We don’t know why this bread is called Roggesbrood, the Dutch word for rye bread (the recipe calls for cracked wheat flour), but we do know why it has become a family treat--caraway cheese or peanut butter make excellent toppings.  Although finding cracked wheat flour in our part of the U.S. has been a challenge, Canadian stores are more accommodating.

2 cups cracked wheat flour
3/4 cup dark molasses
1 tsp. soda
1 tsp. salt
2 cups hot water
1 1/2 cups white flour

Mix the first four ingredients with hot water.
Add flour and mix well.
Pour into a greased loaf pan, cover with foil.
Bake at 325ºF for 1 1/2 hours.
Cool for about 10 minutes, leaving foil on.